Okay everyone, before you give me the evil eye let me just say I am not bashing WASC it just confused the heck out of me. I made the cake over the weekend, prepared it just the way the recipe says (the one using the whole eggs not just the whites). I don't know what went wrong, it smelled simply delicious it looked like it was baking evenly, tested it with a toothpick and it came out clean. I let the cake cool and it started to sink on one side. It was an 11 X 15 sheet cake, I turned it over and it was completely baked on one side and half baked on the other. I have electric double ovens so I am wondering if it is the oven's temp consistency or was it me?
Sorry for the long post, just a confused newbie! 
I would have to think that would be your oven. I mean, how could the recipe cause it to only bake on one side?
Now, I do find the WASC recipe takes much longer to bake. I tend to bake it for 10 more minutes after a toothpick comes out clean, or my centers seem to sink as it cools.
I'm sorry that happened!
Jodie
Thanks Ladies! I will definitely try this recipe again and really watch my baking time along with the temperature.
Do you think I should bake it @ 300 rather than 325?
Also, do you think the WASC recipe with the egg whites is better than the one with the whole eggs? TIA
I always bake WASC at 325. I have used both egg white and hole egg recipes and have had the same great results with both. Good luck!
Maybe try rotating the pan midway through the baking process so that it can bake more evenly? Just an idea...not sure if this would work or not or if it's even a good idea but just throwing some out there.
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